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    Interaction of milk proteins with kiwifruit and mixed fruit polyphenols : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

    Meyn Alvarez, Caren
    Abstract
    The biofunctional properties of polyphenol along with the nutritional property of milk makes this system an excellent source of various health benefits. The structural and physiochemical properties of milk proteins facilitate their use as vehichles for bioactives. There is a growing demand for the delivery of antioxidants and its protection to ensure its bioavailability. Milk proteins are known to bind to polyphenols and protect them from the various harsh conditions within the stomach, till its released for absorption. Phenolic profiles of the Kiwifruit and fruit complex extracts showed predominant amounts of catechin, epicatechin and procyanidin B1 and B2, along with smaller amounts of other phenols such as caffeic acid, gallic acid, protocatechuic acid, syringic acid, rutin and quercetin. The HPLC extraction was carried out in various step using 70% acetone followed by 8% TCA precipitation. Addition of milk to theses extracts showed a decrease in antioxidant activity. However, extraction of polyphenols from the milk-polyphenols sytem did show considerable amounts of antioxidative property in coorelation with the amount of phenolics that were extracted. Loading efficiency studies revealed that almost 100% of the polyphenols were bound to the milk proteins.... [Show full abstract]
    Keywords
    milk proteins; casein micelles; polyphenols; fruit; antioxidant activity; HPLC
    Fields of Research
    090801 Food Chemistry and Molecular Gastronomy (excl. Wine); 0908 Food Sciences
    Date
    2020
    Type
    Dissertation
    Access Rights
    Restricted item - embargoed until 01 January 2023
    Collections
    • Dissertations [445]
    • Department of Wine, Food and Molecular Biosciences [631]
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